Look up: Caramel

1. 
   Caramel
   Brunt sugar used for sauces, coloring, flavoring and candy.
   Found on http://www.goodcooking.com/cpage.htm
   
   
2. 
   Caramel
   Brunt sugar used for sauces, coloring, flavoring and candy.
   Found on http://www.goodcooking.com/basic_ck.htm
   
   
3. 
   Caramel
   See Caramelized Sugar.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
4. 
   caramel
   [adj] - having the color of caramel 2. [n] - firm chewy candy made from caramelized sugar and butter and milk 3. [n] - burnt sugar
   Found on http://www.webdictionary.co.uk/definitio
   
   
5. 
   Caramel
   A substance gained by heating sugar syrup very slowly until a rich brown colour.
   Found on http://www.greatbritishkitchen.co.uk/gl_
   
   
6. 
   Caramel
   Coloring agent derived from liquid corn syrup
   Found on http://www.woodlandherbs.co.uk/acatalog/
   
   
7. 
   caramel
   non-crystallisable substance obtained by pyrogenation from sugars or from molasses Category: agriculture, fisheries, forestry - food processing industries • brown substance formed by heating sugar and used for colouring certain spirits and wines Category: agriculture, fisheries, forestry - food processing industries
   Found on http://www.mijnwoordenboek.nl/definition
   
   
8. 
   Caramel
   A sirup of browned sugar.
   Found on http://www.mandytonks.net/womensinstitut
   
   
9. 
   Caramel
   Car'a·mel noun [ French caramel (cf. Spanish caramelo ), Late Latin canna mellis , cannamella , canamella , calamellus mellitus , sugar cane, from or confused with Latin canna reed + mel , mellis , honey. See Cane .] 1. (Chemistry) Burnt sugar; a brown or black porous substance obtained by heating sugar. It is ...
   Found on http://www.encyclo.co.uk/webster/C/23
   
   
10. 
    caramel
    Burnt sugar; a concentrated solution of the substance obtained by heating sugar with an alkali; a thick, dark brown liquid used as a colouring and flavoring agent in pharmaceutical preparations. ... Origin: Sp., fr. L.L. Calamellus, fr. L. Calamus, reed ... (05 Mar 2000) ...
    Found on http://www.mondofacto.com/facts/dictiona
    
    
11. 
    caramel
    caramel brown adjective having the color of caramel; of a moderate yellow-brown
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
12. 
    caramel
    noun firm chewy candy made from caramelized sugar and butter and milk
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
13. 
    caramel
    noun burnt sugar; used to color and flavor food
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
14. 
    Caramel
    `Caramel` refers to a range of confections that are beige to dark brown in color, derived from the caramelization of one or several types of sugars, often occurring in the traditional cooking method of a sweet. Caramel can provide the flavor in puddings and desserts, a filling in candies, or a topping for custards and ice creams. Caramel is made by heating sugar slowly to around 170ðC/338ðF. As the sugar melts and approaches this temperature, t...
    Found on http://en.wikipedia.org/wiki/Caramel
    
    
15. 
    Caramel
    • (n.) A kind of confectionery, usually a small cube or square of tenacious paste, or candy, of varying composition and flavor. • (n.) Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc.
    Found on http://thinkexist.com/dictionary/meaning
    
    
16. 
    caramel
    candy substance obtained by boiling sugar to or beyond approximately 240° F (115° C), at which point its mass takes on a slightly yellowish colour ... [2 related articles]
    Found on http://www.britannica.com/eb/a-z/c/22
    
    
17. 
    caramel
    
    1. burnt sugar; used to color and flavor food
    2. a medium to dark tan color
    
    Found on